Toffee Poke Cake Recipes
TOFFEE POKE CAKE
This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.-Ms. Jeanette Hoffman, Oshkosh, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 404 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 322mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
THAI COFFEE POKE CAKE
This take on Thai iced coffee is perfectly spiced and creamy, just like the real thing.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Mix the cake mix with the espresso powder in a large bowl. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wood spoon to poke 25 holes in the cake (make 5 rows of 5).
- Meanwhile, whisk the sweetened condensed milk, pudding mix, milk and cardamom in a large bowl until smooth. Set aside at room temperature until ready to use.
- Whip the heavy cream and vanilla in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
- Fill each hole with some of the pudding mixture and then push in an espresso bean. Spread the remaining pudding on top and then spread with the whipped cream. Using an offset spatula, create swirls. Dust the cake with the cinnamon and sprinkle with the chopped espresso beans. Chill for at least 1 hour and up to 6 hours. Serve cold.
TOFFEE POKE CAKE
Make and share this Toffee Poke Cake recipe from Food.com.
Provided by quirkycook
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and back cake according to package directions using a 9x13 inch greased baking pan.
- Cool on a wire rack.
- Using the handle of a wooden spoon, poke holes in the cake.
- Pour 3/4 cup caramel topping into the holes.
- Spoon remaining topping over the cake.
- Top with whipped topping.
- Sprinkle with chopped candy.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 392.5, Fat 19.1, SaturatedFat 6.9, Cholesterol 65.1, Sodium 469.7, Carbohydrate 55.1, Fiber 1.2, Sugar 19.8, Protein 4.8
COFFEE POKE CAKE
Have coffee for dessert with our sweet and fluffy Coffee Poke Cake! With perfect coffee flavor, a COOL WHIP frosting and caramel drizzle on top, this Coffee Poke Cake will satisfy your sweet tooth and have everyone raving.
Provided by My Food and Family
Categories Home
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 13x9-inch pan, blending 2 Tbsp. coffee granules into batter before pouring into prepared pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
- Pour 2 cups milk into large bowl. Add remaining coffee; beat with whisk until dissolved. Add dry pudding mix; beat 2 min. Immediately pour pudding mixture over warm cake. Cool 15 min.
- Refrigerate 30 min. After 15 min., microwave caramels and remaining milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Let stand until ready to use.
- Frost cake with COOL WHIP just before serving. Drizzle with caramel sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Preheat oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside.
- In a large bowl, prepare the cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the batter into the prepared baking pan and bake for approx. 23-27 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 20 minutes.
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